Vegan Fluffy Hotcakes
Start your mornings with a stack of irresistibly light and airy Vegan Fluffy Hotcakes, the perfect plant-based breakfast option that's both satisfying and easy to make! These golden hotcakes use a clever combination of pantry staples and a touch of apple cider vinegar to create a vegan "buttermilk," delivering the signature fluffiness you'd expect from a classic recipe—without any dairy or eggs. With just 10 minutes of prep time, you'll whip up a batter that's perfectly sweetened with maple syrup and enhanced by a hint of vanilla. Cook them to golden perfection on a skillet, then top with fresh fruits, a drizzle of maple syrup, or a dollop of vegan butter for a breakfast that's as indulgent as it is wholesome. Whether you're catering to a vegan diet or simply looking for a delicious alternative, these plant-based hotcakes are a crowd-pleasing favorite that transforms simple ingredients into breakfast bliss!
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Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup plant-based milk (such as almond, soy, or oat)
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined.
Step 2
In a separate bowl or a measuring cup, mix the plant-based milk and apple cider vinegar. Allow it to sit for about 5 minutes to curdle slightly, creating a vegan 'buttermilk'.
Step 3
Add the maple syrup, vanilla extract, and vegetable oil to the 'buttermilk' mixture. Stir well to combine.
Step 4
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. It's okay if there are a few lumps; over-mixing will make the hotcakes dense.
Step 5
Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with some additional vegetable oil if needed.
Step 6
Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet for each hotcake.
Step 7
Cook until bubbles form on the surface and the edges look slightly cooked, about 2-3 minutes.
Step 8
Flip the hotcake and cook for another 2 minutes, or until golden brown on both sides.
Step 9
Repeat with the remaining batter. Serve the hotcakes warm with your favorite toppings, such as fresh fruits, vegan butter, or more maple syrup.
Nutrition Facts
| Serving size | (450.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 845.3 |
| Total Fat 29.8g | 0% |
| Saturated Fat 4.1g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2222.9mg | 0% |
| Total Carbohydrate 131.0g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 33.3g | |
| Protein 14.4g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 318.0mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 298.5mg | 0% |
Source of Calories